Keto Red Velvet Cupcakes

These cupcakes take a lot less time than a giant cake and they are a lot easy to store and enjoy. Red velvet cake is one of those desserts that screams indulgence from its luxurious fabric namesake to its rich cream cheese frosting. Keto, Low carb, Gluten free

Ingredients (makes 12 cupcakes)

Cupcakes:

3 eggs (whisked)

1 cup almond flour

1 teaspoon baking powder

1/2 cup coconut oil

4 Tablespoons unsweetened cacao powder

3 Tablespoons apple cider vinegar

1 beet (raw, peeled and diced)

Sweetener (to taste)

2 teaspoons baking soda

1 Tablespoon of vanilla extract

Dash of salt

Frosting:

1/4 cup cashew cheese

2 Tablespoons coconut cream

2 Tablespoons coconut oil

1/2 teaspoon vanilla extract

Erythritol or Stevia (or to taste)

Dash of salt

Instructions

Preheat oven to 350 F.

Puree the beet and add in the vinegar and coconut oil. Add in the other ingredients and blend well.

Divide between 12 muffin pans.

Bake for 25-30 minutes (until a toothpick comes out clean).

Meanwhile make the frosting by blending all the ingredients together. Spread on top of the cupcakes once they’re cooled. Enjoy